Ingredients

* 1 (15 ounce) can garbanzo beans, drained, liquid reserved
* 1 clove garlic, crushed
* 2 teaspoons ground cumin
* 1/2 teaspoon salt
* 1 tablespoon olive oil

Directions

1. In a blender or food processor combine garbanzo beans, garlic, cumin, salt and olive oil. Blend on low speed, gradually adding reserved bean liquid, until desired consistency is achieved.

This recipe was a big hit at a Japanese party.  They got a big kick out of it (and my kids loved it too so another batch was made and sent to the classroom)!

INGREDIENTS:

• 3 tablespoons  butter or margarine
• 1 package (10 oz., about 40)  regular marshmallows OR 4 cups  miniature marshmallows
• 6 cups  Rice Krispies
• Swedish candy fish

DIRECTIONS: 

1. In a large saucepan, melt the butter over low heat.
2. Add marshmallows and stir until melted.
3. Remove from heat.
4. Add rice krispies and stir until coated.
5. Evenly press the mixture into a 9 x 13 pan coated with cooking spray. 
6. Cool.
7. Cut into rectangles long enough to roll.
8. Put a couple swedish fish into each rectangle and roll to make sushi.

This one would be a great parent/child recipe to do together to bring to the classroom!

INGREDIENTS:

• 1 bag round pretzels
• 2 bags Hershey Kisses (hugs)
• Plain M & M’s

DIRECTIONS:

1. Line two cookie sheets with parchment paper.
2. Spread pretzels in a single layer on the cookie sheets.
3. Place a Kiss/Hug in each pretzel.
4. Bake at 300 degrees for 2-1/2 minutes.
5. Remove from oven and gently tap the cookie sheets on a hard surface.
6. Place one or two M & M’s in the center of each pretzel.
7. Cool for 30 minutes.
8. Store in the refrigerator.

INGREDIENTS:

• 1 pkg. flour tortillas
• 1/2 cup sugar
• 1 tsp. ground cinnamon
• non-stick cooking spray
• 1 container yogurt (your choice of flavor)
• 3 cups sliced fruit (your choice)
• 2 cups assorted berries (your choice)

DIRECTIONS:

1. Preheat oven to 375 degrees.
2. In a small bowl or plastic bag, combine sugar and cinnamon.
3. Cut each tortilla into six or eight wedges.
4. Place wedges in a single layer on baking sheets.
5. Spray wedges with cooking spray.
6. Sprinkle with cinnamon and sugar mixture.
7. Bake 5 – 7 minutes or until wedges are light brown and crisp.
8. Remove wedges to a wire rack to cool.
9. To serve, place wedges on a plate, drizzle with yogurt and top with fruits.

INGREDIENTS:

• 1 can pinto beans
• 1 can black beans
• 1 can black-eyed peas
• 1 can corn
• 1 green pepper, chopped
• 1 red pepper, chopped
• 1 med. onion, chopped
• 1-1/2 cup celery, chopped
• 1 small jalapeno pepper, minus seeds, chopped

DIRECTIONS:

1. Drain and rinse pinto beans, black beans, black-eyed peas, and corn. 
2. Add chopped peppers, onion, celery, and jalapeno, set aside.
3. Make dressing.

INGREDIENTS (DRESSING):

• 1/2 cup oil
• 1/2 cup sugar
• 1 cup cider vinegar
• 1 tsp. salt
• pepper of your choice

DIRECTIONS (DRESSING):

1. Mix together in a saucepan oil, sugar, vinegar, salt, and pepper.  Bring to a boil.
2. Pour over veggie/bean mixture.
3. Serve with corn chips.

INGREDIENTS:

• 8 cups rice chex cereal
• 1/2 cup butter
• 1 cup chocolate chips
• 1/2 cup peanut butter
• 2 cups powdered sugar, divided

DIRECTIONS:

1. Place cereal in a large pan, set aside.
2. Melt butter, chocolate chips, and peanut butter for two minutes in the microwave.  Stir until well-blended
3. Pour over cereal and mix until coated.
4. Place one cup of powdered sugar in paper grocery bag, then place coated cereal inside.
5. Add remaining sugar.
6. Fold down the top of the bag and shake until well coated.
7. Place on a flat pan to complete cooling.

INGREDIENTS:

• (1) 10 oz. pkg. mini pretzels
• 5 cups cheerios
• 5 cups corn chex
• 2 cups salted peanuts
• 1 lb. M & M’s
• (2) 12 oz. packages vanilla chips
• 3 T vegetable oil

DIRECTIONS:

1. In large bowl, combine pretzels, cheerios, corn chex, peanuts, and M & M’s.
2. In microwave-safe bowl, heat chips and oil on medium high for two minutes, stirring once (adjust time if using a higher wattage microwave)
3. Microwave on high for ten seconds, stir until smooth.
4. Pour over cereal mixture and mix well.
5. Spread onto three waxed paper-lined baking sheets.
6. Cool.
7. Break apart.
8. Store in an airtight container.

YIELD:  5 Quarts

This is a recipe my daughter brought home from school.  They made it as a class activity and she never stops talking about it!  With all the farm fresh ingredients available right now, it’s the perfect recipe to make this time of year with your kids.

INGREDIENTS:

• 3 tomatoes
• 1/4 white or yellow onion, diced
• 2 – 3 scallions with green tips chopped
• 1 medium clove garlic, minced
• 2 teaspoons vinegar
• 1 teaspoon vegetable or olive oil
• 3 – 4 springs cilantro, chopped
• 1 green chile or 2 serrano chiles diced (or 2 tablespoons canned green chiles)
• 1 teaspoon salt
• 1/4 teaspoon pepper

DIRECTIONS:

1. Mix all ingredients together.
2. Chill.

Easy yummy dip to make and take to any party or gathering – or if you just want to snack around the house!

INGREDIENTS:

• 1 16oz. container sour cream
• 2 cups Mayonnaise
• 2 tbsp. Accent
• 2 tbsp. dried dill weed
• 2 tbsp. dried parsley
• 1 onion, chopped
• 2 2oz. packages dried beef, chopped
• 1 bag bagels, cut in bite sized pieces for dipping

Combine all ingredients (except bagels) in a bowl. Mix well. Refrigerate at least one hour. Stir again before serving. Use bagels to dip.